Spring Tortilla de Patata

This delicious Spanish tortilla de patata recipe is the quickest and most delicious way to use up vegetable scraps in the kitchen.

This month’s Recipe Redux is all about finding ways to reduce food waste. Since today is Earth Day, it’s no better day to share my fave recipes to dump extra food scraps into: a Spanish Tortilla de Patata.

I posted a similar recipe on Be Truly Nourished a few years ago, but just had to do another because

Tortilla is SOOOOOO good and equally easy

It’s a great way to use up those random vegetables in your fridge & other leftovers

It photographed well back then, I knew it’d photograph way better now (cause I’m actually a good food photographer now- check out my biggest photography mistakes here)

I searched through the archives to find these glorious photos of my last go. Again, they’re really good for how inexperienced I was. Sometimes you do get lucky.

I was introduced to tortilla de patata 7 (yikes!!!) years ago while I studied abroad in Spain. Tortilla is a popular meal around Madrid, at least that’s what the woman I lived with said. Tortilla is fantastic because it can double as a delicious egg sandwich for leftovers, as a bocadillo (a sandwich). Spaniards eat these all the time! and I see why, they’re so easy and delicious!

A traditional tortilla is just eggs & potatoes, but I love green vegetables, and love to use up what I’ve got in the fridge. I hate wasting food, and have found that making these clean out your fridge types of dishes (like these vegetarian black bean tacos) help me use up food before it goes bad. It’s a win-win.

(This plus the fact that I don’t flip the tortilla, imagine flipping a giant egg dish like an omelet. I know, right?! I’ve stopped trying to flip it because a) cast iron is HEAVY and b) that’s too stressful.)

This delicious Spanish tortilla de patata recipe is the quickest and most delicious way to use up vegetable scraps in the kitchen.

Course: Lunch, Main Course

Cuisine: Spanish

Servings: 12people

Ingredients

cooking spray

2TablespoonsExtra Virgin Olive Oil

2clovesgarlicminced

1wholerusset potatosliced thinly

1teaspoonsalt

1/2teaspoonpepper

3cupsthinly sliced asparagus/vegetables

12eggs

1cupmilk

1/2cupshredded cheese

1sourdough baguette

Instructions

Heat up a large cast iron skillet, once hot spray skillet with cooking spray, then pour olive oil into pan.

Add one layer of potatoes to pan, then garlic and salt and pepper. Sautee potatoes and garlic until potatoes are softened, about 10 minutes, stirring occasionally. Chop asparagus while potatoes are cooking, if it's not pre-chopped.

Once potatoes are softened, add in remaining vegetables. Cook for 5 minutes, or until asparagus is slightly softer and brightly colored. Stir occasionally.

Tried it this evening for dinner after featuring it in my asparagus recipe round-up. It was a hit! Even my little pickies ate some. I also really appreciate that you include salt quantity in this recipe. I’m always under-salting and this turned out perfect.

ahhh thanks for sharing! I’m so happy this worked for your fam & phew about the salt, I’ve just recently started upping the salt I add to recipes & they’ve been tasting better 😉 It’s hard to find that right amount for sure